Servings
Font
Back
0 from 0 votes

French Onion Salisbury Steak

This down home recipe unites the tangy, sweet, and savory notes of classic, comforting French onion soup and the hearty, filling qualities of Salisbury steak.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Course: Main Course
Cuisine: American

Ingredients

For Steaks
  • 2 pounds lean ground meat (beef, venison, elk)
  • 2 eggs, beaten
  • ½ cup THM Baking Blend
  • 1 tablespoon Worcestershire sauce 
  • 1 teaspoon mineral salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ cup unsalted butter, divided
For Gravy
  • 1 medium vidalia onion, thinly sliced
  • 16 ounces mushrooms, thinly sliced
  • 4 cups beef stock
  • 1 tablespoon raw apple cider vinegar
  • 1 teaspoon mineral salt
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ¼ cup heavy cream
  • ¼ cup oat fiber
  • 2 large egg yolks
  • 1 cup shredded or thinly sliced cheese (Gruyere or a mixture of provolone and Parmesan)

Instructions

    Cup of Yum
  1. Mix all the steak ingredients (beef, eggs, Baking Blend, Worcestershire sauce, salt, pepper, garlic powder, and black pepper) together. Form into 8 oval-shaped patties.
  2. Melt 4 tablespoons butter in a large, preheated skillet over medium-high heat. Add the patties (do in batches and add more butter if necessary). Cook for 6 minutes then flip and cook for an additional 4 or 5 minutes or until cooked to desired temperature. Remove from skillet and set aside.
  3. Melt remaining 4 tablespoons butter in the skillet. Add the onions and mushrooms. Sauté over medium heat, covered, stirring occasionally, until tender and beginning to brown.
  4. Add the beef stock, apple cider vinegar, salt, garlic powder, onion powder, and pepper. Bring to a slow-rolling boil.
  5. In a glass bowl, beat the egg yolks.
  6. Now it is time to temper the egg yolks (to prevent them from coagulating). While whisking BRISKLY with one hand, SLOWLY pour a ladle's worth of hot liquid from the skillet into the bowl with the egg yolks. Beat quickly so that it mixes rather than coagulates. Repeat with a second ladle's worth of liquid. Then pour this egg yolk mixture into the skillet and whisk into the rest of the liquid.
  7. Heat the gravy, stirring constantly, over medium to medium-high heat until slightly thickened.
  8. In a separate bowl, whisk together the cream and oat fiber (a thick paste-like consistency may result). Then, while whisking, add it to the gravy.
  9. Add the patties to the gravy and allow to reheat.
  10. Serve, sprinkling as much shredded cheese atop as you like.

Notes

  • Serve atop a slice of French bread (homemade sourdough to keep it on plan, though the fuel type may shift) or mashed fotatoes--if you like.
  • slice

Nutrition Information

Serving 1patty Calories 437kcal (22%) Carbohydrates 10g (3%) Protein 32g (64%) Fat 31g (48%) Fiber 6g (24%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories

% Daily Value*

Serving 1patty
Calories 437kcal 22%
Carbohydrates 10g 3%
Protein 32g 64%
Fat 31g 48%
Fiber 6g 24%

* Percent Daily Values are based on a 2,000 calorie diet.